Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 cup of grated Fontina cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 pound of asparagus, trimmed and blanched
- 1 egg, beaten
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to fit the tart pan. Press the pastry into the pan and trim the edges.
3. In a medium bowl, whisk together the Fontina cheese, Parmesan cheese, heavy cream, salt, and black pepper.
4. Pour the cheese mixture into the tart shell and spread it evenly.
5. Arrange the blanched asparagus on top of the cheese mixture.
6. Brush the edges of the pastry with the beaten egg.
7. Bake the tart for 25-30 minutes, or until the pastry is golden brown and the cheese is melted and bubbly.
8. Let the tart cool for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 18g
Protein: 12g
Sodium: 450mg
Sugar: 1g
Substitutions for ingredients:
- You can substitute Gruyere cheese for Fontina cheese.
- You can substitute half-and-half for heavy cream.
- You can use other vegetables, such as broccoli or zucchini, instead of asparagus.
Variations:
- Add cooked bacon or ham for a meaty version of the tart.
- Top the tart with sliced cherry tomatoes for a pop of color.
- Add chopped fresh herbs, such as thyme or basil, to the cheese mixture for extra flavor.
Tips and tricks:
- Be sure to trim the asparagus to fit the tart pan and blanch it before adding it to the tart.
- Use a sharp knife to slice the tart cleanly.
- Serve the tart warm or at room temperature.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter or individual plates with a side salad.
Garnishes:
Garnish the tart with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair the tart with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve the tart with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pastry is not golden brown after 25-30 minutes, bake it for an additional 5-10 minutes.
- If the cheese is not melted and bubbly, bake the tart for an additional 5-10 minutes.
Food safety advice:
Be sure to cook the tart to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
Tarts have been a popular dish in Europe for centuries, and are often made with a variety of fillings, including cheese, vegetables, and fruit.
Flavor profiles:
This tart is rich and savory, with a buttery pastry crust, creamy cheese filling, and tender asparagus.
Serving suggestions:
Serve the tart as a main course for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Italian